Zucchini Relish

I came home yesterday and discovered a friend had brought me a zucchini.  It wasn't your standard zucchini.  It was one of those late-summer-mutant-because-we-have-zucchini-coming-out-our-ears zucchinis.  HUGE.  Funny thing was, she hadn't even grown it.  She knows someone who gave her several and, being overloaded with zucchini, she brought one to me.

Having never made zucchini pickles before, I thought this presented an excellent opportunity.  There was a collection of zucchini recipes in that new Better Homes & Gardens canning book and, of all of them, the zucchini relish seemed the most different from the other pickles in my pantry.  It calls for 5 cups of finely chopped zucchini.  I got all that and a little more from this one mutant squash.  I also threw in a farm share onion and some peppers from my garden (and half a store bought red one, for color).  The recipe claims to make 5 half-pints but I ended up with 3 pints because all the veggies were in slightly larger amounts than called for.  I did keep the liquid and spice measurements the same and there was still more than enough liquid.

The cookbook claims this tastes good on fried green tomatoes.  That would imply that one is capable of making fried green tomatoes that don't look like little charred hockey pucks. Maybe I ought to try them again sometime...